Serves a crowd
Vegetarian / Vegan
Every time I make this potato salad, people rave about it. I know I sound like a 50s housewife, but if you bring this potato salad to your neighbors backyard barbeque, you will be the living end. If you really want to be tops, try using all sorts of different colors and varieties of potatoes, like the ones shown above.
8-10 small yellow potatoes (or 6 or 7 big Russets)
salt and pepper
apple cider vinegar
mayonnaise or veganaisse
mustard (I am always partial to the grainy brown stuff, but use what you like / have on hand)
fresh dill, chopped
green onions (3 or 4 stalks), chopped
cayenne pepper, hot sauce, or paprika
Other Add-Ins (Optional): chopped up raw carrot, a few handfuls of green peas (one of my favorites), a few roughly chopped hard boiled eggs (my other favorite), any other fresh or dried herbs, raw red onion, raw bell pepper, capers, sun dried tomatoes
Chop the potatoes into bite-sized pieces.
Put the pieces into a big pot, and cover with water. Bring this to a boil, and cook until the potatoes are tender (usually about 10 minutes, maybe less, maybe more).
Once the potatoes are cooked, drain them in a colander.
Dump the potatoes back into the pot, and stir them for a minute in order to expel any excess water (this step is very important... nobody likes waters potato salad.)
Put the potatoes into a big bowl. While they are still hot, add a ton of salt and pepper (it takes a LOT to season potatoes…they are like flavorless sponges), ½ a cup of apple cider vinegar, ½ cup of mayo or veganaisse, a few squirts of mustard, a bunch of dill, a bunch of green onion, and a few dashes of the hot stuff.
Stir it all up and TASTE IT! Not creamy enough? Add some more mayo. Not tangy enough? Try more mustard or vinegar. Too tangy? Try adding a little olive oil to flatten out the taste.
Fold in any other optional ingredients.
Enjoy!
Have some potato salad left over? Try mixing in some bread crumbs, make some patties, and fry them up into little potato pancakes. Talk about resourceful!
Vegetarian / Vegan
Every time I make this potato salad, people rave about it. I know I sound like a 50s housewife, but if you bring this potato salad to your neighbors backyard barbeque, you will be the living end. If you really want to be tops, try using all sorts of different colors and varieties of potatoes, like the ones shown above.
8-10 small yellow potatoes (or 6 or 7 big Russets)
salt and pepper
apple cider vinegar
mayonnaise or veganaisse
mustard (I am always partial to the grainy brown stuff, but use what you like / have on hand)
fresh dill, chopped
green onions (3 or 4 stalks), chopped
cayenne pepper, hot sauce, or paprika
Other Add-Ins (Optional): chopped up raw carrot, a few handfuls of green peas (one of my favorites), a few roughly chopped hard boiled eggs (my other favorite), any other fresh or dried herbs, raw red onion, raw bell pepper, capers, sun dried tomatoes
Chop the potatoes into bite-sized pieces.
Put the pieces into a big pot, and cover with water. Bring this to a boil, and cook until the potatoes are tender (usually about 10 minutes, maybe less, maybe more).
Once the potatoes are cooked, drain them in a colander.
Dump the potatoes back into the pot, and stir them for a minute in order to expel any excess water (this step is very important... nobody likes waters potato salad.)
Put the potatoes into a big bowl. While they are still hot, add a ton of salt and pepper (it takes a LOT to season potatoes…they are like flavorless sponges), ½ a cup of apple cider vinegar, ½ cup of mayo or veganaisse, a few squirts of mustard, a bunch of dill, a bunch of green onion, and a few dashes of the hot stuff.
Stir it all up and TASTE IT! Not creamy enough? Add some more mayo. Not tangy enough? Try more mustard or vinegar. Too tangy? Try adding a little olive oil to flatten out the taste.
Fold in any other optional ingredients.
Enjoy!
Have some potato salad left over? Try mixing in some bread crumbs, make some patties, and fry them up into little potato pancakes. Talk about resourceful!
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